General Tso's Tofu, ready in just 30 minutes! It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
This General Tso's Tofu is a healthier and lighter version of the classic General Tso's Chicken. Besides, it's made with tofu instead of chicken and the tofu is not deep-fried, just sautéed in a little bit of oil.
For those of you who don't know General Tso's chicken, it's a sweet, deep-fried chicken dish that is served in North American Chinese restaurants.
I've used only a little bit of oil to cook the tofu and also made a less spicy version, but add as much oil and red pepper flakes as you want.
You can also make this recipe oil-free (just read the pro tips or recipe notes) and omit the red pepper flakes if you're not into spicy food.
As you can read in the recipe description, this is one of my all-time favorite tofu recipes, but it's also one of the most popular recipes on the blog!
How to make General Tso's tofu – Step by step
- Place the tofu cubes in a bowl or shallow dish (photo 1).
- Add the marinade ingredients (2 tablespoon of tamari and 1 tablespoon of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight (photo 2).
- Drain the tofu (photo 3) and discard the marinade.
- Transfer ⅓ of the tofu cubes to a freezer or plastic bag with 2 tablespoon of cornstarch and toss to coat (photo 4). Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
- Once the tofu cubes are coated with the cornstarch (photo 5), heat some oil in a skillet and add the tofu cubes (photo 6). I used extra virgin olive oil, but any oil will do.
- Cook the tofu cubes over medium-high heat until all sides are golden brown (photo 7). Remove the tofu from the skillet and set aside.
- Add the garlic to the skillet (photo 8) with a little bit of oil if needed and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown (photo 9). Set aside.
- Mix all the sauce ingredients in a bowl (photo 10). Set aside.
- Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently (photo 11).
- Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes (photo 12).
- Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.
Pro tips
- Depending on your taste buds and the type or brand or vinegar you're using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tablespoon of vinegar at first and add more vinegar if needed.
- I never press my tofu because I prefer to save some time and also think it's not necessary, but it's up to you. I just drain the tofu and discard the liquid.
- Firm or extra firm tofu works great. I've never tried to use soft or silken tofu myself, but I don't think it's going to work.
- If you don't want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
- If you don't eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.
- For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
- Feel free to use any type of vinegar, starch or sugar you have on hand.
What foods go well with General Tso's tofu?
- For a complete meal, I like to serve my General Tso's Tofu with some type of carb and also with veggies.
- My favorite carb to serve Chinese food with is rice, especially white rice, but brown rice or any other grain will do.
- Any dish of veggies is okay, but I prefer to serve it with some Chinese or Asian-style vegetable dish, like bok choy or Thai cucumber salad.
- Another good choice, if you don't want to eat any carb, is to serve this with some cauliflower rice instead of white rice.
What type of tofu should I use to make General Tso's tofu?
You should use firm or extra firm tofu. I've always used firm tofu, but extra firm is also okay. Silken tofu is so delicate, so it will fall apart and it hasn't the texture we're looking for either.
Looking for more tofu recipes?
Did you make this General Tso's tofu recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
📖 Recipe
General Tso's Tofu
Ingredients
For the general Tso’s tofu
- 10 ounces firm tofu, cubed
- 2 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 6 tablespoon cornstarch
- Oil of your choice, I used extra virgin olive oil
- 2 cloves of garlic, minced
For the sauce
- 3 tablespoon tamari or soy sauce
- 3 tablespoon apple cider vinegar, see notes
- 3 tablespoon vegetable stock or water
- 3 tablespoon brown sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon red pepper flakes, optional
Instructions
- Place the tofu cubes in a bowl or shallow dish.
- Add the marinade ingredients (2 tablespoon of tamari and 1 tablespoon of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
- Drain the tofu and discard the marinade.
- Transfer ⅓ of the tofu cubes to a freezer or plastic bag with 2 tablespoon of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
- Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
- Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
- Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
- Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.
- Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently.
- Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
- Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Depending on your taste buds and the type or brand or vinegar you're using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tablespoon of vinegar at first and add more vinegar if needed.
- I never press my tofu because I prefer to save some time and also think it's not necessary, but it's up to you. I just drain the tofu and discard the liquid.
- Firm or extra firm tofu works great. I've never tried to use soft or silken tofu myself, but I don't think it's going to work.
- If you don't want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
- If you don't eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.
- For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
- Feel free to use any type of vinegar, starch or sugar you have on hand.
- The amount of sodium is not accurate, as you're going to discard part of the tamari or soy sauce of the marinade.
- Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil.
Nutrition
Update Notes: This post was originally published in December of 2017, but was republished with new photos, step by step instructions and tips in June of 2019.
rebecca says
super yummy. i added carrots and cauliflower. tofu super yummy. a little to vinegary for my 4 yr old. so he didn't have sauce but loved the tofu!! Will make again but put a little less vinegar.
Iosune says
Hi Rebecca! Sounds great 🙂 So glad you liked it!
Laura says
I've made this countless times and it's my go to feel better dinner 🙈 I even made my very anti vegan dad eat it with pleasure so I can't praise you enough for making this recipe 🙏🏻😍
Iosune says
Hi Laura! I'm SO glad your dad and you enjoy our recipe 🙂 Have a nice day!
Eileen says
I just stumbled on your sight and I am obsessed. I have a daughter who was recently diagnosed with celiacs and she is a vegetarian. Needless to say I have been wondering aimlessly trying to find things for her to eat. I have a son who also has celiacs and allergic to dairy. So usually I make three different meals a night. But I believe I can make everyone happy with this sight. I just made the tumeric latte and I am in love! Thank you! Thank you! Thank you!
Iosune says
Hi Eileen! I'm so happy to hear that 🙂 So glad you like our recipes!
Eva Azalea says
Hi! Been following your blog recently as i am trying to eat more vegies (i still love meat & fish though 🙏) Tried this recipe. I used Lakanto instead of brown sugar. I had to put extra cayenne coz i love3 hot & spicy food 😅. Next time i will try to use dried chillies & add ginger (i've checked the 'actual' recipe for General Tso's chicken, so far all have ginger in it) Love this recipe still. So quick & easy. I never knew that General Tso's is quite a famous chinese dish. Thanks for the intro. Cheers! 😘
Iosune says
Hi Eva! Sounds great 🙂 So glad you liked it!
Kathy Cornell says
This recipe WAS absolutely INSANE!!!! I saw all of the great reviews, so I decided to give it a try. I was a little short on the cornstarch, but it still came out quite crispy. I am embarrassed that I ate 75% all by myself. It's really hard to stop eating this.....SOOOO freaking delicious!!!!! Even my non vegan hubby thought it was good..and he hates tofu! I can't wait to make this for my son-in-law who loves General tso chicken. Thank you! Thank you! I will be making this often.
Iosune says
Hi Kathy! Thanks a lot 🙂 I'm SO happy to heat that. You made my day!
Ali says
We were so excited to try this recipe, but it turned out to be a gooey pile of tofu that we had to throw out. We subbed cornstarch for tapioca starch, could that be why?
Iosune says
Hi Ali! I think this recipe should work using any type of starch. Did you use a bag? It works great 🙂
Lisa says
I made this recipe... loved it, thank you! Also, since I am quite sensitive to soy, I chose to make "burmese tofu" from chickpea flour (recipes on the internet, I used Vegan Richa's) and it worked very well. Thank you!
Iosune says
Hi Lisa! Sounds great 🙂 I need to try burmese tofu!
james burkinshaw says
Parfait
Iosune says
Hi James! Thanks a lot for your comment 🙂
Tenaya says
I dont ever post reviews but this was phenomenal!! Only changes I made were letting the tofu drain,marinating them for 30 minutes, and doubling the cayenne. This dish was simple and delicious. I have a new favorite dish.
Iosune says
Hi Tenaya! Thank you so much for your review 🙂 So glad you liked it!!!
Julie says
Absolutely delicious! Thanks for the recipe.
Iosune says
Hi Julie! Thanks a lot 🙂 SO glad you liked it!
Monica Barajas says
Can you use tapioca flour instead of cornstarch?
Iosune says
Hi Monica! Yes, I think any starch is okay 🙂
Christina says
Delicious! I added 3 drops of sesame oil, and garnished with sesame seed and green onion. I just finished and am thinking of seconds. Nice option to have a go-to Asian styled, vegan meal
Iosune says
Hi Christina! Thanks a lot 🙂 Sounds great!
Lisa Staten says
I made the sauce (only) and put it on brown rice and broccoli. It was really good. Even my picky teen liked it. The sauce is so simple to make and the ingredients are simple and always on hand.
Iosune says
Hi Lisa! So glad you guys liked it 🙂
Frances says
This recipe was very good. I’m always looking for new vegetarian recipes and have tried many, but have never left a comment or review. I had to recommend this one! I drained the excess water from the tofu first by placing a heavy weight on top. It paired very well with broccoli and rice.
Iosune says
Hi Frances! I'm so happy you liked it so much 🙂
darlene hardy says
This was the best tofu meal I have ever made it was delicious! Yum yum!
Iosune says
Hi Darlene! I'm SO happy to hear that 🙂 So glad you liked it so much!
Zachery Boudreau says
Sauce tastes amazing but the amount of cornstarch on the tofu makes it very hard to eat. I even used a tbsp less than the recipe and all I could taste even with the sauce was cornstarch
Iosune says
Hi Zachery! I'm so sorry the recipe didn't work for you, but it's so popular on the blog and people love it. Did you follow all the steps and use the same ingredients in the same amount?
Marie says
So easy and so yummy! I’ll be making this again. Thank you.
Iosune says
Hi Marie! Thank YOU 🙂 I'm so glad you liked it!